Description
Indulge in the spicy and flavorful Sichuan Chicken in Red Oil Sauce, a classic dish that will tantalize your taste buds with its aromatic and mouthwatering combination of ingredients.
Ingredients
Scale
For the Chicken:
- 2 (1 to 1.5 lbs in total) bone-in skin-on chicken legs
- 1 thumb ginger, sliced
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
For the Sauce:
- 1 1/2 tablespoons light soy sauce
- 1 teaspoon Chinkiang vinegar
- 1 teaspoon Chinese sesame paste (or unsweetened natural peanut butter)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 green onion, white part minced, green part sliced for garnish
- 2 cloves garlic, grated
- 1 teaspoon grated ginger
- 1/4 teaspoon ground Sichuan peppercorn
- 3 tablespoons juice from cooking the chicken
- 4 tablespoons chili oil (3 tablespoons oil + 1 tablespoon chili flake)
- 2 tablespoons roasted peanuts, chopped
Instructions
- Prepare the Chicken: Spread ginger slices on the meat side of the chicken. Pour wine over chicken, sprinkle with salt, and steam until cooked through.
- Prepare the Sauce: Mix soy sauce, vinegar, sesame paste, sesame oil, sugar, green onion, garlic, ginger, and Sichuan peppercorn. Add chicken broth and chili flake residue.
- Assemble: Cool chicken, remove bones, slice, and mix with sauce. Pour chili oil over chicken, garnish with peanuts and green onion. Serve at room temperature.
Notes
- This dish is best served as an appetizer.
- Adjust the level of spiciness by adding more or less chili oil.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg